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Zucchini "Pasta" with Shrimp

Photo: Romulo Yanes
Prep time 20 mins
Cook time 15 mins
Yield Serves: 6

Ingredients

  • 4 large zucchini (about 2 1/2 lb.)
  • 1 1/2 tablespoons olive oil
  • 1 pound large shrimp (about 22), peeled and deveined
  • Salt and pepper
  • 2 cups fresh corn kernels
  • 1 1/2 cups fresh peas
  • 1/2 cup dry white wine
  • 2 tablespoons unsalted butter
  • 2 tablespoons lemon juice
  • 1/4 cup torn fresh basil

Nutrition Information

  • calories 238
  • fat 9 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 16 g
  • carbohydrate 22 g
  • fiber 5 g
  • cholesterol 105 mg
  • iron 2 mg
  • sodium 550 mg
  • calcium 86 mg

How to Make It

  1. Using a vegetable peeler, shave sides of zucchini to create ribbons (discard peel), turning zucchini once you hit seedy core.

  2. In a deep, heavy 12-inch skillet, warm oil over medium-high heat. Season shrimp with salt and pepper and cook, turning often, until just pink and cooked through, about 3 minutes. Transfer to a bowl.

  3. Add corn and peas to skillet and cook, stirring, for 1 minute. Add zucchini and wine. (Don't worry about crowding skillet; zucchini will wilt.) Cook, tossing with tongs, until zucchini is crisp-tender, 5 to 6 minutes. Add butter and continue tossing until all vegetables are tender, about 1 minute. Add shrimp and cook, stirring, until shrimp are warmed through, about 1 minute more. Remove skillet from heat. Stir in lemon juice and basil, season with salt and pepper and serve.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.